What I usually do is start with making a regular stirfry - bite-size chicken, veggies of choice (snow peas, bok choy &/or Napa cabbage, red bell pepper, shitake mushrooms, onions, bamboo shoots, water chestnuts, you name it). When it's done, I transfer it to a bowl & make the noodles - either regular pasta - spaghetti, bucatini; or Asian noodles - which are regularly available now in many markets, both fresh & dried0. Cook the noodles, drain, add them to a freshly oiled wok, re-add in the previously stirfried ingredients & add your sauce - a combo of whatever you like - soy, oyster, hoison, chili garlic paste, dry sherry. Garnish with your choice of fresh slice green onions, sesame seeds, sesame oil, & serve.